Pasta Chips Nachos Snack (Printable)

Golden-baked pasta chips layered with cheeses, fresh toppings, and a zesty sauce for a crunchy snack.

# What You'll Need:

→ Pasta Chips

01 - 9 oz rigatoni or penne pasta
02 - 1 tbsp olive oil
03 - 1/2 tsp garlic powder
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper

→ Cheese & Toppings

07 - 1 cup shredded cheddar cheese
08 - 1/2 cup shredded mozzarella cheese
09 - 1 medium tomato, diced
10 - 1 small red onion, finely chopped
11 - 1 small jalapeño, thinly sliced (optional)
12 - 2 tbsp fresh cilantro, chopped
13 - 1 small avocado, diced

→ Zesty Sauce

14 - 1/2 cup sour cream
15 - 2 tbsp mayonnaise
16 - Juice of 1/2 lime
17 - 1/2 tsp chili powder
18 - Salt and pepper, to taste

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Boil pasta in salted water until just al dente, approximately 2 minutes less than package instructions. Drain thoroughly and pat dry with a clean towel.
03 - Toss pasta with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
04 - Arrange pasta in a single layer on the prepared baking sheet. Bake for 18 to 22 minutes, flipping halfway through, until golden and crisp. Let cool for 5 minutes.
05 - Combine sour cream, mayonnaise, lime juice, chili powder, salt, and pepper in a small bowl. Mix well and set aside.
06 - On an oven-safe platter or skillet, layer half of the baked pasta chips and sprinkle with half of the cheeses. Add remaining chips and top with the remaining cheese.
07 - Return to the oven for 3 to 5 minutes until cheese is melted and bubbly.
08 - Top with diced tomato, red onion, jalapeño, cilantro, and avocado. Drizzle with zesty sauce and serve immediately.

# Expert Advice:

01 -
  • It looks fancy and playful but takes barely half an hour, so you'll actually make it on a weeknight.
  • You get that addictive crunch and melt all at once, with a kick from the lime-chili sauce that keeps you reaching back for more.
  • It's one of those dishes where you can swap toppings based on what's in your fridge, so it never feels boring twice.
02 -
  • The pasta absolutely must be dried after draining—any moisture will steam it instead of crisping it, and you'll end up with chewy disappointment.
  • Don't walk away during that first bake; every oven behaves differently, and the difference between crispy and burnt can be five minutes.
  • The toppings go on hot, but the avocado goes on last so it doesn't get warm and mushy.
03 -
  • If you have an air fryer, use it at 200°C for 12 to 15 minutes instead of baking—the pasta crisps faster and more evenly, and your kitchen stays cooler.
  • Make the sauce ahead and keep it in the fridge, but assemble everything else at the last moment so nothing loses texture or temperature.
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